Pau

Pau 

Basically, I used this recipe for any filling pau. The pau skin recipe is versatile and superb. 

BASIC PAU SKIN RECIPE: 

I got the recipe online but I couldn't remember the source 

INGREDIENTS 

500g low protein flour (pau flour)

6g yeast (I used 1 1/3 teaspoon if I lazy to measure)

100g sugar (I reduced to 80g) 

1 teaspoon of baking powder 

20g of corn oil (I used cooking oil; you can also use shortening)

260g warm water 

1 teaspoon salt

STEPS:

1. Mix all ingredients except oil into the bread machine. 
2. Knead for 15 minutes. 
3. Pour in the oil and knead for another 15 minutes until you get a shiny smooth surface dough. 
4. Shape the pau and fill in filling. 
5. Let rise for 45 minutes.
6. Boil water and place steam for 10 minutes (mung bean filling); 15 minutes (pork filling).
7. Switch off the stove fire. Open a small slit to allow hot air to release slowly. Do not open the lid immediately or else your pau will collapse. After 2 minutes, remove the cover and pau from the steamer. Serve hot. 

NOTES:

• When I made pork filling pau, the pau is still soft the next day. For mung bean filling, it is not that soft. You simply need to reheat the pau by steaming again the next day. The pau will be as soft as it was steamed the first time. 

Dough division: 

MUNG BEAN FILLING

• This dough recipe yields 15 pau with mung bean filling. 
• Each pau weighs 60g dough and 40g mung bean filling. 
• This ratio gives the pau a nice and not-too-thick nor not-too-thin look and taste.

PORK FILLING

• This dough recipe yields 12 pau with pork filling + egg. 
• With the addition of 1/4 hard boiled egg, the skin isn't as thick as mung bean filling pau. The pau skin needs to be more actually as the pau thin will be quite thin.. but acceptable. 

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PORK FILLING RECIPE 

Original recipe taken from: Amanda Treats: https://www.youtube.com/watch?v=sfDFiH-eY-A

INGREDIENTS

350g of fat+lean pork (minced and chopped) 

1 tablespoon soy sauce 

1 tablespoon shaoxing wine (I used ginger wine)

1/8 teaspoon salt 

1/4 teaspoon sugar (I used 1/2 teaspoon)

2 tablespoons sesame oil

2 teaspoon potato starch (I used corn starch) 

few drops of dark soy caramel sauce (I think I used about 1/2 teaspoon) 

1 pinch white pepper (I think I shaked 3-4 times) 

1 teaspoon oyster sauce

1 tablespoon spring onion (chopped) (1/3 a stalk)

1 teaspoon ginger (chopped finely) 

100 ml water 

STEPS:

1. Mix all the ingredients together until it becomes slightly sticky. 
2. Add 100ml water 3 times until the meat totally absorbs all the water. 
3. I refrigerate mine overnight so that it is easier to work the next day (you don't have to; it can be used immediately according to the original recipe).
4. I divided this recipe into 12 portions by first making a rough estimation of 1/4 portion. Each 1/4 portion another 1/3 portion. 

After mixing all the ingredients into a sticky meat mixture.

After adding 100 ml water into the meat mixture. 

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1 kg of mung bean paste can be divided into 25 portions.

Each weighs 40g approximately. 

I refrigerate those I didn't finish using. 

Clean smooth dough after 30 minutes of kneading. 

After shaping the pau with filling. 

After steaming the pau.

Ready for makannnnnn... 

Soooooo yummy! 

It's really soft and YUMMM...!

The pau skin is too gooooood and fail-proof! 

I get white fluffy pau from this recipe. 

If you were to use normal wheat flour (tepung gandum), your pau will be yelloowish.

So, use pau flour or low protein flour. 

The result is satisfying. 

Everything about this recipe is good except it requires baking powder. 

I don't quite fancy using baking powder in my recipes but hmm..

 it helps to save a lot of money when you make your own pau at home. 

I used to make pau before this but the recipe is not as good as this.

The pau filling from Amanda Treats is just nice. 

Not too salty. 

This is how the mung bean filling pau looks like inside.